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2004•Food HydrocolloidsRequires access

Textural properties of gelled dairy desserts containing κ-carrageenan and starch

Dirk Verbeken, Olivier Thas, Koen Dewettinck

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Key concepts: Carrageenan, Starch, Corn starch, Skimmed milk, Chemistry, Modified starch, Sucrose, Food science

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Textural properties of gelled dairy desserts containing κ-carrageenan and starch — Research Paper | ScholarLens